Index of Recipes
Featured In Issue #25

Asparagus with Sesame oil and shallots (eGGsalad)

Caesar Salad (eGGsalad)

Ceci & Salami Salad (Global Gourmet)

Chef Salad, California Blue Cheese dressing (eGGsalad)

Chickpea Salad (eGGsalad)

Chilled Beet & Cantaloupe Soup (John Ryan)

Cocktail Sauce (eGGsalad)

Cold Zucchini-Tahini Soup (Global Gourmet)

Cubanaise: Slices of Avocado, Mango, Grapefruit, Vinaigrette* with Tricolor Confetti of Peppers (eGGsalad)

Curried Mayonnaise (after Shircliffe) (eGGsalad)

Grilled Zucchini (John Ryan)

Gulfport Salad: Fantail Shrimp and Scallops, Crab Meat, Hard Cooked Eggs, Curried Mayonnaise* (eGGsalad)

Mignonette (eGGsalad)

Nanaimo-Bars-I (Culinary Sleuth)

Nanaimo-Bars-II (Culinary Sleuth)

Panama Salad, A Hemisphere of Orange and Grapefruit on a Slice of Pineapple. Citrus Rum Dressing with Berries. (eGGsalad)

Salad Doctor (eGGsalad)

Sangrita Seafood Ceviche (Global Gourmet)

Spinach and Mushrooms with Warm Bacon Dressing (eGGsalad)

Tomatoes with Sweet Onions and Basil (eGGsalad)

Tortellini Primavera (eGGsalad)

Asparagus image provided by ©1996 Alma Shon.

eGG Archive | Table of Contents for September 1996

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

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